. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. THE BACK PAGE. "The Back Page" is an update on Sea Grant activities — on research, marine education and advisory services. It's also a good place to find out about meetings and workshops, and new publica- tions. For more information on any of the projects described, con- tact the Sea Grant office in Raleigh (919/737-2454). Shark Creole. French- fried squid. Eel salad. Forget their slightly un- savory reputations— the sharks, squid and eel proved eminently edible at the third annual "Strange
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. THE BACK PAGE. "The Back Page" is an update on Sea Grant activities — on research, marine education and advisory services. It's also a good place to find out about meetings and workshops, and new publica- tions. For more information on any of the projects described, con- tact the Sea Grant office in Raleigh (919/737-2454). Shark Creole. French- fried squid. Eel salad. Forget their slightly un- savory reputations— the sharks, squid and eel proved eminently edible at the third annual "Strange Seafoods Spectacular," held August 16 in Beaufort. The festival, organized by the Hampton Mariners Museum in Beaufort, was designed to give some neglected seafoods a little public ex- posure. Cooks and seafood experts from the area, including a group of Sea Grant food science technicians from the North Carolina State University Seafood Lab in Morehead City, prepared the food and served it from warmers set up in a courtyard near the museum. The expected crowd of a few hun- dred people didn't show up. The unex- pected crowd of over a thousand, however, did. Bob Hines, Sea Grant's marine ad- visory agent in the Morehead City area, watched the eight pounds of rock shrimp he'd broiled disappear in less than 15 minutes. A seafood pizza, prepared by Joyce Taylor from the seafood lab, played a new variation on a traditional theme: instead of sausage and mushrooms, flaked fish and shellfish. The rest of the menu? Among the most popular dishes were eel Newburg, sea urchin eggs, rock shrimp casserole and batter-fried ray. The museum has printed a complete set of recipes for all 38 of the dishes served at the festival. The booklet costs $2 and can be obtained by writing the Hampton Mariners Museum, 120 Turner St., Beaufort, N. C. 28516. In recent years a seafood delicacy, swordfish, has been found off the North Carolina coast and a few fisher- men are now beginning to cash in on t
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Keywords: ., bookcentury1900, bookcollectionunclibra, booksubjectoceanography
